Into the freezer went my two disks of dough as I begrudgingly abandoned my original intentions to bake my second pie of the night. This was not the first time my overly ambitious culinary nature led me to stop mid-recipe. If it's possible for an individual to be too inspired to cook and bake, this is definitely my predicament. Like many passionate food loving folks, my love for all things culinary borderlines on the obsessive, and my drive to create is blind to the realities of time management. I'm a student of such philosophies as "Why buy ____ when you can just make your own from scratch?" So I find myself spending a lot of time on cooking projects that others (who care less about what they eat) would probably find mundane.
Lack of time is no friend to a woman trying to master a plethora of baking recipes. But on the upside, freezing the dough left me with a pie crust that was waiting for me after a busy weekend of hard work. Not only was the dough easier to work with as a result of its stay in the freezer, but with only the filling to make, the hard part was over and I was ready to reap my reward.
Of course, friends and skeptics alike questioned the idea of cheddar cheese in a pie crust, but I held my ground and the results filled my belly wonderfully. And there started the chain of pie slice giveaways to neighbors, friends, and loved ones, because as satisfying as it was to fill my own belly, it's even more satisfying to sway the opinion of a cheddar cheese pie crust skeptic. There's a lot of them out there and I've been called to duty to bake for them.
A few simple steps delivered my welcome home pie after an out of town trip. After rolling out the dough, the filling ingredients were tossed together and nestled into the pie dish
With the the top layer of crust placed atop the filling, it just takes a brush of milk (below) to prepare the pie for the oven. Don't forget to add some slits to allow the steam to escape!
Voila! The welcome home pie is ready!
Find this recipe in Epicurious.com, originally from Gourmet magazine.